Grilled Vegetables Nutrition Facts



Calories, fat, protein, and carbohydrate values for Grilled Vegetables.

Calories

There are 77 calories in Grilled Vegetables.

77

Nutrition Facts
Grilled Vegetables
Serving Size:

1

cup (186 grams)

Amount Per Serving
Calories from Fat 41
Calories 77

% Daily Value*

Total Fat 4.6 grams

Saturated Fat 0.7 grams

Trans Fat 0 grams
Polyunsaturated Fat 0.7 grams
Monounsaturated Fat 3 grams

Cholesterol 0 milligrams

Sodium 67 milligrams

Potassium 398 milligrams

Total Carbohydrates 8.7 grams

Dietary Fiber 2.7 grams

Sugars 4.6 grams
Protein 2.4 grams
30%

Vitamin A

71%

Vitamin C

3%

Calcium

5.2%

Iron

Percent Daily Values are based on a 2000 calorie diet.

Category
Food / Beverages > Bakery / Deli > Prepared & Preserved Foods > Vegetable-Based Products (Perishable)

How long would it take to burn off 80 KCal?
Walking (3mph) 21 minutes
Running (6mph) 7 minutes
Bicycling (10mph) 11 minutes
Values estimated based on person weighing 140 lbs.

What does grilling do to vegetables?

Eggplant — grilled is my favorite way to eat eggplant, where it becomes tender, creamy, and smoky. Carrots — grilling quickly softens carrots and makes a pretty tiger-striped presentation. Onions — any variety including green onions become oh so sweet when grilled.

What vegetables can be grilled?

10 Shockingly Grill-Friendly Vegetables

  • Grilled Edamame. A little bit of smoky char makes edamame even more compulsively snackable. …
  • Cabbage. …
  • Grilled Cabbage. …
  • Parsnips. …
  • Grilled Parsnips. …
  • Okra. …
  • Grilled Okra. …
  • Artichokes.

Are grilled vegetables healthy?

Yes, grilled vegetable are healthy. They’re the next best thing after eating the veggies raw, since many of the nutrients are still present in grilled vegetables.

What are grilled foods?

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.

How is grilling done?

Grilling involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames. Direct heat quickly sears the outside of food, producing distinctive robust, roasted―and sometimes pleasantly charred―flavors and a nice crust.

How do you just grill vegetables?



Indirect grill at 400 degrees until sizzling, browned and tender, stirring every 5 to 8 minutes, about 40 minutes in all. I call this technique pan-grilling, and the last five minutes or so, I like to move the pan directly over the heat to further brown and crisp the veggies.

Why is grilling bad for you?

Charring causes the formation of HAAs, which has been linked to cancer in animal studies. Further, cooking meats over open flames where fat can drip and produce smoke — think grilling — can lead to the formation of polycyclic aromatic hydrocarbons (PAHs). PAHs have also been linked to cancer formation.

Is grilled food healthy?

Grilling isn’t just a tradition, it also can be one of the healthiest ways to cook. There’s no oil to add extra fat and calories; no heavy breading or frying to weigh grilled meat down.